We, the Editors and Publisher of Drying Technology, have retracted the following article:
Qu, Qingli, Xiaoying Yang, Maorun Fu, Qingmin Chen, Xiaohui Zhang, Zhiping He, and Xingguo Qiao. 2016. “Effects of Three Conventional Drying Methods on the Lipid Oxidation, Fatty Acids Composition, and Antioxidant Activities of Walnut (Juglans Regia L.).” Drying Technology 34 (7): 822–29. doi:10.1080/07373937.2015.1081931.
Since publication, significant concerns have been raised about the fact that this article has significant similarities with the authors’ previously published article:
Fu, Maorun, Qingli Qu, Xiaoying Yang and Xiaohui Zhang. “Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut.” LWT – Food Science and Technology 65 (2016): 1126–1132. DOI:10.1016/j.lwt.2015.10.002.
These similarities, which have not been adequately cited or referenced, are present in the form of:
substantial text overlaps present in all sections of the article;
significant similarities in the data presented in
Figure 1,
Figure 2,
Figure 3,
Table 1, and
Table 2.
Upon query, the authors have not been able to provide a satisfactory explanation for this significant level of overlap. As this is a serious breach of our Editorial Policies, we are retracting the article from the journal.
The authors have agreed to retract the article.
We have been informed in our decision-making by our editorial policies and the COPE guidelines.
The retracted article will remain online to maintain the scholarly record, but it will be digitally watermarked on each page as “Retracted”.